Garlic Cream Cheese Buns | Use homemade milk bread

Hi friends, today we’re making garlic cream cheese buns using our milk bread recipe. To make these rolls softer, we switch out half of the bread flour for all purpose flour. Then we add a savory, lightly sweet cream cheese filling and top it with lots of garlic butter. Enjoy!


Instagram caption:
A different take on garlic bread - use homemade milk bread rolls (or hawaiian rolls, sometimes we need shortcuts), add some cream cheese and lots of garlic on top. It’s giving garlic cream cheese bagel vibes. 😋


#milkbread #garlic #garlicrolls #breadmaking #foodie #yum #recipe


Rolls Ingredients:
Tangzhong
20 g bread flour
100 g milk

125 g milk
Pinch of sugar
3.5 g active dry yeast
175 g all purpose flour
180 g bread flour
50 g sugar
3 g salt
1 egg
55 g butter, softened room temperature
Oil to coat the bowl

Garlic Spread:
1 head of garlic
110 g butter (1 stick)
30 g condensed milk
1 egg
3 g dried parsley

Cream Cheese Filling:
226 g cream cheese (1 brick)
30 g condensed milk
50 g heavy cream

Directions
1. Prepare the tangzhong: combine the 20 g bread flour and 100 g milk in a saucepan. Heat over low heat, whisking constantly, about 2 - 3 minutes. The mixture will thicken and become almost like a paste. Pull it off the heat and transfer into a bowl. Cover directly with plastic wrap so it doesn’t dry out; and let cool to about room temperature.
2. Heat the remaining 125 g milk in another pan, or microwave. Heat to 110°-115°F.
3. Add in a pinch of sugar to the milk and stir in the yeast. Let it sit for about 5-10 minutes until it is foamy.
4. Into a stand mixer bowl, add the remaining bread flour, sugar, salt, egg, tangzhong, and yeast mixture. Give it a quick mix by hand with the dough hook first.
5. Attach the dough hook and start kneading the dough until it comes together, about 2-3 minutes.
6. Slowly add in small cubes of the butter while mixing. Once all the butter is added, knead for another 7-9 minutes, or until it passes the window pane test
7. Shape into a ball and transfer to a lightly oiled bowl. Cover and let rise for 1-2 hours until doubled in size.
8. When the dough has doubled in size, punch out the air to deflate.
9. Divide the dough into 12 equal portions and roll each piece into a round ball
10. Place into a 9x13 pan and let rise for 45 minutes - 1 hour.
11. In a 350°F preheated oven, bake for about 18-20 minutes

While buns are baking in the oven, prepare the garlic topping and cream cheese filling.
12. Garlic Topping: In a bowl, melt 110g butter. Press a head of garlic into the melted butter and mix. Add egg, 30g condensed milk, and 3g parsley. Mix well and set aside.
13. Cream Cheese Filling: In another bowl, add 226g cream cheese. Soften and smooth out the cream cheese using a spatula or whisk. Add 30g condensed milk and 50g heavy whipping cream and mix until smooth. Transfer to a piping bag.

14. When buns are done baking, remove from the oven and cut slits into the buns.
15. Pipe the cream cheese filling into the slits, then baste the tops of the buns with the garlic butter.
16. Bake at 320°F for 10 minutes.
17. Enjoy while slightly warm :)